Jian-Guo Xu

Prof. Jian-Guo Xu

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Academic Career Length

18Years (2009-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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13 November 2012 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
JXJian-Guo Xu
Jian-Guo Xu
QHQing-Ping Hu
Qing-Ping Hu
YLYu Liu
Yu Liu
12 June 2013 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
WDWen-Rui Diao
Wen-Rui Diao
QHQing-Ping Hu
Qing-Ping Hu
SFSai-Sai Feng
Sai-Sai Feng
WLWei-Qin Li
Wei-Qin Li
JXJian-Guo Xu
Jian-Guo Xu
14 October 2009 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
JXJian-Guo Xu
Jian-Guo Xu
CTCheng Rui Tian
Cheng Rui Tian
QHQing Ping Hu
Qing Ping Hu
JLJi Yang Luo
Ji Yang Luo
XWXiang Dong Wang
Xiang Dong Wang
XTXiang Dong Tian
Xiang Dong Tian
1 June 2020 in Scientific Reports
Verified
Journal Article
Open access
PDF file
LZLiang-Liang Zhang
Liang-Liang Zhang
LZLi-Fang Zhang
Li-Fang Zhang
JXJian-Guo Xu
Jian-Guo Xu
Present study was designed to compared the total flavonoids and polyphenols contents and antibacterial activity of hawthorn extracts with different polarities as well as the underlying antibacterial mechanisms. The results showed that among all hawthorn extracts, methanol and ethanol extracts (ME and EE) exhibited high levels of total flavonoids and polyphenols contents, followed by acetone, ethyl acetate, trichloromethane and petroleum ether extracts. ME exhibited the strongest antibacterial activity against tested bacteria, especially Staphylococcus aureus with a 1.25 μg/mL of the minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC). Further analysis revealed that the main phenolic compounds from ME were epicatechin (281.6 mg/100 g DW), procyanidin B2 (243.5 mg/100 g DW), chlorogenic acid (84.2 mg/100 g DW) and quercetin (78.4 mg/100 g DW). The action mechanism of ME against S. aureus could be ascribed to ME damaging cell wall and cell membrane integrity, inhibiting intracellular enzyme activity, increasing reactive oxygen species (ROS), also changing expression of associated genes and then inducing apoptosis of S. aureus. In addition, the antimicrobial activity of ME against S. aureus has also been demonstrated to be efficient in the food matrix (whole milk).
1 January 2017 in Food & Nutrition Research
Verified
Journal Article
Open access
PDF file
LZLiang-Liang Zhang
Liang-Liang Zhang
LZLi-Fang Zhang
Li-Fang Zhang
JXJian-Guo Xu
Jian-Guo Xu
QHQing-Ping Hu
Qing-Ping Hu
Eugenol and its isomer isoeugenol are both used as flavouring agents or food additives in food products, and have both some similar biological properties. However, the difference in biological activities between eugenol and isoeugenol is rarely studied. In this study, the profiles of antioxidant, DNA-protective effects and antibacterial activities of eugenol and isoeugenol against several common foodborne pathogens were investigated and compared under various experiment conditions. Results showed that eugenol and isoeugenol had strong antioxidant activity, the protective effect against DNA damage and antibacterial activity. In addition, it was found that isoeugenol exhibited the higher biological activities mentioned above than eugenol, which was because isoeugenol had a carbon–carbon double bond closer to the benzene ring compared with eugenol. However, the specific reason needs to be further studied.
1 October 2014 in Journal of Food Protection
Verified
Journal Article
Closed access
WDWen-Rui Diao
Wen-Rui Diao
LZLiang-Liang Zhang
Liang-Liang Zhang
SFSai-Sai Feng
Sai-Sai Feng
JXJian-Guo Xu
Jian-Guo Xu
Amomum kravanh is widely cultivated and used as a culinary spice. In this work, the chemical composition of the essential oil obtained by hydrodistillation of A. kravanh fruits was analyzed by gas chromatography-mass spectrometry, and 34 components were identified. 1,8-Cineole (68.42%) was found to be the major component, followed by α-pinene (5.71%), α-terpinene (2.63%), and β-pinene (2.41%). The results of antibacterial tests showed that the sensitivities to the essential oil of different foodborne pathogens tested were different based on the Oxford cup method, MIC, and MBC assays, and the essential oil exhibited the best antibacterial activity against Bacillus subtilis, a gram-positive bacterium, and Escherichia coli, a gram-negative bacterium. Growth in the presence of Amomum kravanh at the MIC, as measured by monitoring optical density over time, demonstrated that the essential oil was bacteriostatic after 12 h to both B. subtilis and E. coli. Observations of cell membrane permeability, cell constituent release assay, and transmission electron microscopy indicated that this essential oil may disrupt the cell wall and cell membrane permeability, leading to leakage of intracellular constituents in both B. subtilis and E. coli.